This easy chocolate cookie recipe is a good one when you want the little ones to help out with the dough, since it is egg free. They can get all messy and even eat the dough!
These freeze and thaw quite nicely. I sometimes make a double batch and freeze half. Thaw them for several hours at room temperature on the counter.
1 cup flour
1/8 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cocoa powder (unsweetened)
5 tablespoons butter (unsalted)
1 teaspoon vanilla extract
3/4 cup white sugar
1/3 cup brown sugar
1/3 cup plain yogurt (or regular milk & 1 teaspoon lemon juice or buttermilk)
Grease two baking sheets (I use coconut oil, but whatever you usually use is fine) and preheat your oven to 350 degrees F.
Put your flour, baking soda and salt in a bowl. Melt your butter in a saucepan. Once melted, turn off the heat and add your cocoa powder until it is all creamy. Add all the sugar and stir. Add this gritty mixture to the rest of your ingredients in the big bowl and stir it until mixed together.
Use a large spoon and scoop dough onto the greased baking sheets. You can flatten them down slightly with the back of a sugar coated glass if you want a more flat cookie. The cookies in my image above were just globs of dough, not flattened. I like them both ways!
Bake for 10-12 minutes. They will be soft in the center but more crispy on the edges. Use a spatula to transfer to a plate or rack to cool.
Enjoy! We love these served warm with a glass of cold milk!